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Original Articles

Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

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Pages 1199-1207 | Received 08 Feb 2010, Accepted 25 Apr 2010, Published online: 28 Jun 2010

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Thierry Delatour & Richard H. Stadler. (2022) Two decades of research in dietary acrylamide: What do we know today. Critical Reviews in Food Science and Nutrition 0:0, pages 1-9.
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Sofia Almeida Costa, Daniela Correia, Catarina Carvalho, Sofia Vilela, Milton Severo, Carla Lopes & Duarte Torres. (2022) Risk characterization of dietary acrylamide exposure and associated factors in the Portuguese population. Food Additives & Contaminants: Part A 39:5, pages 888-900.
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Junko Kawahara, Yazhi Zheng, Miho Terui, Akiko Shinohara, Kaori Uyama, Miyuki Yoneyama, Daisuke Nakajima, Yasuyuki Shibata & Shuichi Adachi. (2019) Dietary exposure to acrylamide in a group of Japanese adults based on 24-hour duplicate diet samples. Food Additives & Contaminants: Part A 36:1, pages 15-25.
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Junko Kawahara, Yoshitaka Imaizumi, Keisuke Kuroda, Yasunobu Aoki & Noriyuki Suzuki. (2018) Estimation of long-term dietary exposure to acrylamide of the Japanese people. Food Additives & Contaminants: Part A 35:9, pages 1689-1702.
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Cennet Pelin Boyacı Gündüz & Mehmet Fatih Cengiz. (2015) Acrylamide Contents of Commonly Consumed Bread Types in Turkey. International Journal of Food Properties 18:4, pages 833-841.
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T. Hirvonen, M. Jestoi, H. Tapanainen, L. Valsta, S.M. Virtanen, H. Sinkko, C. Kronberg-Kippilä, J. Kontto, J. Virtamo, O. Simell & K. Peltonen. (2011) Dietary acrylamide exposure among Finnish adults and children: the potential effect of reduction measures. Food Additives & Contaminants: Part A 28:11, pages 1483-1491.
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Articles from other publishers (27)

Ayşegül Çebi. 2024. Acrylamide in Food. Acrylamide in Food 65 93 .
Hassan Yazdanpanah, Farzad Kobarfard, Christina Tsitsimpikou, Samira Eslamizad, Maryam Alehashem & Aristides Tsatsakis. (2022) Health risk assessment of process-related contaminants in bread. Food and Chemical Toxicology 170, pages 113482.
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Burhan Basaran & Ozlem Faiz. (2022) Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment. Iranian Journal of Pharmaceutical Research 21:1.
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Clara Timmermann, Signe Mølck, Manik Kadawathagedara, Anne Bjerregaard, Margareta Törnqvist, Anne Brantsæter & Marie Pedersen. (2021) A Review of Dietary Intake of Acrylamide in Humans. Toxics 9:7, pages 155.
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Neda Mollakhalili-Meybodi, Nasim Khorshidian, Amene Nematollahi & Masoumeh Arab. (2021) Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. Environmental Science and Pollution Research 28:13, pages 15627-15645.
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Maria Beatriz Abreu Gloria, Lilia Masson, Jaime Amaya-Farfan & Delia B. Rodriguez-Amaya. 2021. Chemical Changes During Processing and Storage of Foods. Chemical Changes During Processing and Storage of Foods 453 535 .
George Ooko Abong, Jackline Akinyi Ogolla, Michael Wandayi Okoth, Bruno De Meulenaer, Jackson Ntongai Kabira, Paul Karanja & Jacxsens Liesbeth. (2020) Dietary acrylamide intake by potato crisps consumers: A case of Nairobi County. Open Agriculture 5:1, pages 871-878.
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Astrid Nehlig & Rodrigo Cunha. (2020) The Coffee–Acrylamide Apparent Paradox: An Example of Why the Health Impact of a Specific Compound in a Complex Mixture Should Not Be Evaluated in Isolation. Nutrients 12:10, pages 3141.
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Lauren M. Crawford, Talwinder S. Kahlon, Mei‐Chen M. Chiu, Selina C. Wang & Mendel Friedman. (2019) Acrylamide Content of Experimental and Commercial Flatbreads. Journal of Food Science 84:3, pages 659-666.
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Eda Demirok Soncu, Güliz Haskaraca & Nuray Kolsarıcı. (2017) Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study. European Food Research and Technology 244:3, pages 501-511.
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Mahmoud M El Tawila, Ahmed M Al-Ansari, Amani A Alrasheedi & Abdulateef A Neamatallah. (2017) Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment. Journal of the Science of Food and Agriculture 97:13, pages 4494-4500.
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M. SEMLA, Z. GOC, M. MARTINIAKOVÁ, R. OMELKA & G. FORMICKI. (2017) Acrylamide: a Common Food Toxin Related to Physiological Functions and Health. Physiological Research, pages 205-217.
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Cennet Pelin Boyacı Gündüz, Ayşe Kevser Bilgin & Mehmet Fatih Cengiz. (2017) Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları. Akademik Gıda, pages 1-1.
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Bram G. Janssen, Narjes Madlhoum, Wilfried Gyselaers, Esmée Bijnens, Diana B. Clemente, Bianca Cox, Janneke Hogervorst, Leen Luyten, Dries S. Martens, Martien Peusens, Michelle Plusquin, Eline B. Provost, Harry A. Roels, Nelly D. Saenen, Maria Tsamou, Annette Vriens, Ellen Winckelmans, Karen Vrijens & Tim S. Nawrot. (2017) Cohort Profile: The ENVIRonmental influence ON early AGEing (ENVIR ON AGE): a birth cohort study . International Journal of Epidemiology, pages dyw269.
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Wendie Claeys, Bruno De Meulenaer, André Huyghebaert, Marie-Louise Scippo, Peter Hoet & Christophe Matthys. (2016) Reassessment of the acrylamide risk: Belgium as a case-study. Food Control 59, pages 628-635.
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Pieternel Luning & Maimunah Sanny. 2016. Acrylamide in Food. Acrylamide in Food 159 179 .
Ayşegül ÇEBİ. 2016. Acrylamide in Food. Acrylamide in Food 63 91 .
Marta Mesías & Francisco J. Morales. (2015) Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. Food and Chemical Toxicology 81, pages 104-110.
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Adriana Pavesi Arisseto & Eduardo Vicente. 2015. Coffee in Health and Disease Prevention. Coffee in Health and Disease Prevention 575 584 .
Niloofar Kahkeshani, Soodabeh Saeidnia & Mohammad Abdollahi. (2014) Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity. Journal of Food Science and Technology.
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Bárbara Pelicioli Riboldi, Álvaro Marchand Vinhas & Júlia Dubois Moreira. (2014) Risks of dietary acrylamide exposure: A systematic review. Food Chemistry 157, pages 310-322.
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Mehmet Fatih Cengiz & Cennet Pelin Boyacı Gündüz. (2013) Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples. Food and Chemical Toxicology 60, pages 514-519.
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María S. Mariotti, Kit Granby, Jaime Rozowski & Franco Pedreschi. (2013) Furan: a critical heat induced dietary contaminant. Food & Function 4:7, pages 1001.
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. (2012) Update on acrylamide levels in food from monitoring years 2007 to 2010. EFSA Journal 10:10.
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Katleen Baert, Xavier Van Huffel, Olivier Wilmart, Liesbeth Jacxsens, Dirk Berkvens, Herman Diricks, André Huyghebaert & Mieke Uyttendaele. (2011) Measuring the safety of the food chain in Belgium: Development of a barometer. Food Research International 44:4, pages 940-950.
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. (2011) Results on acrylamide levels in food from monitoring years 2007-2009 and Exposure assessment. EFSA Journal 9:4, pages 2133.
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Raquel Medeiros Vinci, Frédéric Mestdagh, Christof Van Poucke, Barbara Kerkaert, Nathalie de Muer, Quenten Denon, Carlos Van Peteghem & Bruno De Meulenaer. (2011) Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls. Journal of Agricultural and Food Chemistry 59:3, pages 898-906.
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